We all need easy and quick dinner options made from items we stock in our pantry, right? I know I do. This spaghetti sauce fits the bill nicely. I also show you an easy way to prepare spaghetti squash, which is delicious served with this sauce.
Toss the store bought sauce!
This is my go-to recipe for a fast spaghetti dinner, using items I keep handy in my pantry. This sauce is SO much better than any prepared store-bought sauce you can find, and it is very kid-friendly. everyone loves it. It is a full bodied sauce, but it doesn't require hours of simmering.
This spaghetti sauce is great reheated too. I have also used it as a delicious base for Italian casseroles. We also love it over steamed summer squash for a lower carb version. You may also use gluten-free or regular pasta of course!
Easy & Healthy Spaghetti Dinner Menu:
Baked and seasoned spaghetti squash
Easy Pantry Spaghetti Sauce
Fresh green salad
Fresh cut up fruit of choice
Leila's Easy Pantry Spaghetti Sauce Recipe:
1 T. deodorized coconut oil
1 large onion, minced
1 pound organic ground beef, buffalo meat, or 2 diced raw chicken breasts.
4 large garlic cloves
2 large bay leaves
2 T. whole fennel seeds
1 T. dried basil leaves
1 pinch rosemary leaves
1 pinch dried oregano leaves
25 grinds black pepper, to taste
2 (14.5-ounce) cans stewed diced tomatoes (plain or Italian)
2 (8-ounce) cans tomato sauce (or 1 can tomato paste)
1 can cream of tomato soup (choose a healthy brand)
1 to 2 soup cans water, as needed to thin
2 t. organic beef or chicken base
1 T. balsamic vinegar
1 T. brown 'Just Like Sugar", or regular brown sugar, or Golden Lakanto zero-cal sweetener
2 to 3 t. BioSalt or sea salt, to taste
1 to 2 T. extra virgin olive oil
Pre-measure all the spices. Smash the garlic cloves in a mortar & pestle with 1 t. of the salt.
In a large pot, heat the coconut oil. Add the onion, meat, and garlic and saute until the meat is cooked through (and crumbly if it is hamburger). Season meat with seasoned salt if desired.
Make a well in the center of the pot and pour in all the dried spices. Stir and saute the spices about 30 seconds to bloom the spices (bring out their flavor), then stir into the meat mixture.
Add all the tomato products, along with the water and stir. Add the beef or chicken base, and let sauce simmer about 15 to 30 minutes. Put on a splatter shield to make cleanup easier.
Add the balsamic vinegar, brown sugar of choice, and BioSalt to taste.
Just before serving drizzle some olive oil over the top of the sauce.
To Bake Spaghetti Squash:
Preheat your oven to 450 degrees.Wash the outside of the spaghetti squash.
Split the squash in half lengthwise and scoop out just the seeds.
Lay the squash cut side down in a baking pan and pour in about 2 cups of water (this will help steam the squash and keep it from sticking to the pan).
Bake about 30 to 40 minutes, or until tender. When cool enough to handle, scoop out the strands of squash with a large kitchen spoon. Place in a serving dish.
Season with fresh ground pepper and onion salt, then drizzle with extra virgin olive oil. Toss well.
Photos Of The Cooking Process:
|The baked spaghetti squash|
|Spaghetti squash tossed with seasonings and olive oil (garnished with Parmesan cheese).|
|I find it easier to mash peeled garlic with BioSalt added to the mortar (1 t. was added here).|
|Added salt helps the garlic become a paste more quickly and keeps the garlic from jumping out of the mortar & pestle.|
|Garlic ready for sauteing.|
|Saute the meat, onions, and garlic together.|
|The meat is now browned and ready for the other ingredients to be added.|
|Add all of the pre-measured spices.|
|Saute the spices before mixing into the meat.|
|Organic beef base used in this sauce.|
|A sugar-free low-carb brown sugar replacement.|
|Adding all the tomato ingredients.|
|Adding the balsamic vinegar and other seasonings.|
|The finished sauce, before drizzling with olive oil.|
|Sauced spaghetti squash with salad and fresh pineapple on the side. YUM.|
Dinner is on.